Evaluation of Prebiotic and Antimicrobial Properties of Natural Extracts

Abstract

Prebiotics are compounds in food that induce growth or activity of beneficial microorganisms & are beneficial for host health. The most common example is in the gastrointestinal tract, where prebiotics alter composition of organisms in the gut microbiome. Prebiotics are the non-digestible fibers or carbohydrates that gut bacteria can digest, and prebiotics adds nutritional value & help healthy bacteria grow. Prebiotics are associated with Probiotic, microbes which keep intestine healthy and enhance immune system by fighting with harmful bacteria. This study centers on evaluation of prebiotic properties for natural, aqueous extracts of Aloe vera (Aloe barbadensis miller), Kokum dried (Garcinia indica), and Wheatgrass (Triticum aestivum) by stimulation of growth, of probiotic organism Lactobacillus casei isolated on Sterile Man Rogosa Sharpe Agar and was measured colorimetrically at 545 nm. Antimicrobial and biopreservative study were also performed of these extracts. Hence to evaluate the variable properties of being used in cancer treatment, cosmetics, food industry, etc. Presence of Vitamin C in these plants by DCPIP method broadens the idea of Prebiotics applications, like better immune health and wound healing. Probiotic organism is also used in horticulture, in this study it resulted in enhancing the process of germination, Lactobacillus casei of 108cfu/ml was incorporated in soil to enhance germination of fenugreek seed and kokum extract as a prebiotic source. Additionally, an online survey with Questionnaire methodology was conducted on Awareness and usage about prebiotic and probiotics by online platform and results were analyzed by graphical and statistical method.